tag:blogger.com,1999:blog-15295022696549282352024-03-13T18:30:21.649-07:00The Twilight ChefFor anyone who loves to cook and eatThe Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-1529502269654928235.post-86562919590476248912014-09-08T04:15:00.003-07:002014-09-08T04:15:25.488-07:00Spicy Vegetable Fritters<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk2bATO6AaS4JP1GZOPskfX2OHm1mJdOSfAbhXRnXhVyTd5OExUH6nnMeU3iROsCt6J-IAZARo3Ep7GWYQTVA82aoSi9o8LsnqiMCvCqFWx9tdhZTZbj6YYPHJrDjex2_FMfa9YBvE5fc/s1600/IMG_7664.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk2bATO6AaS4JP1GZOPskfX2OHm1mJdOSfAbhXRnXhVyTd5OExUH6nnMeU3iROsCt6J-IAZARo3Ep7GWYQTVA82aoSi9o8LsnqiMCvCqFWx9tdhZTZbj6YYPHJrDjex2_FMfa9YBvE5fc/s1600/IMG_7664.JPG" height="213" width="320" /></a>You can adapt the ingredients in this recipe based firstly on what you like and secondly on how spicy you like it. It has taken me a few goes to perfect this one, including a batch with no taste at all and a batch which were so spicy they took the roof off my mouth! Vegetable-wise, I have used courgettes, sweetcorn, mushrooms, peas-so experiment as you see fit. I could also see a place for some prawns or small pieces of meat.</div>
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Vegetables of choice (see above for ideas)</div>
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<span style="text-align: left;">1 onion</span></div>
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1-4 red chillis depending on taste</div>
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1 knob of ginger (again feel free to adjust based on taste)</div>
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2 tablespoons of curry powder</div>
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1 tablespoon of ground cumin</div>
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1 teaspoon of turmeric</div>
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140 grams of self raising flour</div>
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Half a teaspoon of bicarb of soda</div>
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Approx 200 ml of cold water</div>
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Chop all the veggies.</div>
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Place in a bowl with all the other ingredients except the water.</div>
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Add the water a bit at a time until you have a thick batter (you may need more or less water).</div>
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Heat oil in a pan and fry in batches - these can just be browned in a pan and then finished in the oven.</div>
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Serve with salad and sweet chilli dipping sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyhIlr8Slc1da05SKMYoZ2H6CMlpP-upH2ruGUciPSpkCWOWU42TfmAQEDRo9gVuDIJnUB_aU8KnUHJbhcK7m9zwhaeAtxbm7Kt3BaT0rGesGSUvybGMz-yzSDlEYmG4fX9Idz41hOToJ/s1600/IMG_7669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyhIlr8Slc1da05SKMYoZ2H6CMlpP-upH2ruGUciPSpkCWOWU42TfmAQEDRo9gVuDIJnUB_aU8KnUHJbhcK7m9zwhaeAtxbm7Kt3BaT0rGesGSUvybGMz-yzSDlEYmG4fX9Idz41hOToJ/s1600/IMG_7669.JPG" height="213" width="320" /></a></div>
The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-80659604215562410842014-09-02T04:10:00.000-07:002014-09-02T04:12:33.082-07:00Fry - up/Stack - up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyHk-0uH_JmgQ_h8T4yx9ldMCuEbQP1pKofc_k_rK4H55wgt_sHKxp1Wd4_kEuN20cpRl_Nu9vd0rMIQDru7PCaSKmUQSm3Tq04JlsXJGAhEbFU-qXDkCPzuwU2UHJI-V8VWPPDPrL31m/s1600/IMG_7537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyHk-0uH_JmgQ_h8T4yx9ldMCuEbQP1pKofc_k_rK4H55wgt_sHKxp1Wd4_kEuN20cpRl_Nu9vd0rMIQDru7PCaSKmUQSm3Tq04JlsXJGAhEbFU-qXDkCPzuwU2UHJI-V8VWPPDPrL31m/s1600/IMG_7537.JPG" height="213" width="320" /></a>Really a traditional fry - up (although I like to call it an all day breakfast as this can be enjoyed any time of day!) but with a slightly posher twist....!<br />
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This wouldn't win any healthy eating awards but the taste more than makes up for that!<br />
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Oil for cooking<br />
6 x mushrooms<br />
4 x potato scones<br />
2 x fried eggs<br />
1 x tin of baked beans<br />
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Pre-heat the oven to 200 Degrees.<br />
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Heat some oil in a frying pan.<br />
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Cut the sausages from their skins and form the sausage meat into 4 patties.<br />
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Fry for a couple of minutes on each side until browned then place in the oven until cooked through (about 15 minutes or so).<br />
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Meanwhile add some more oil to the pan and add the sliced mushrooms and potato scones.<br />
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Fry until the potato scones are crispy on both sides and the mushrooms are softened and browned.<br />
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Heat the beans in a pan or the microwave, fry the eggs to your liking then you can begin the assembly job!<br />
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It is really up to you how you do this but I put a small pile of mushrooms, then 1 potato scone, then the sausage patties, then the other potato scone then the fried egg. You could either put the beans on top of the egg or round the plate.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-85267046384939664482014-08-19T07:23:00.002-07:002014-08-28T03:53:56.772-07:00Sausages with Onion Gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP9MWGp7VjQokcJyk-mBT3Y8hDZiNsftFhbE_hw8dJxQ0Nmm52812_aYSXj-WJvAFOO1zpm_6t_SdY7nBCFCnoKxQu894lF7B23PkAmv8R-BCWFHCpdgR3Q88ny4RsFNCcmoYNBov8oOU/s1600/IMG_7514.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieP9MWGp7VjQokcJyk-mBT3Y8hDZiNsftFhbE_hw8dJxQ0Nmm52812_aYSXj-WJvAFOO1zpm_6t_SdY7nBCFCnoKxQu894lF7B23PkAmv8R-BCWFHCpdgR3Q88ny4RsFNCcmoYNBov8oOU/s1600/IMG_7514.JPG" height="213" width="320" /></a>A perfect Autumn supper.......sorry, does that mean summer is over?!<br />
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4 sausages (choose your favourite)<br />
1 onion<br />
Half a tablespoon of sugar<br />
1 tablespoon of plain flour<br />
1 teaspoon of mustard powder<br />
1 teaspoon of coarse grain mustard<br />
1 tablespoon of gravy granules<br />
Boiling water<br />
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Pre-heat the oven to 200 Degrees.<br />
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Slice the onion and put in a casserole dish.<br />
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Sprinkle the onions with the sugar.<br />
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Place the sausages on top and cook for 40 minutes or until the sausages are done to your liking.<br />
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Remove the sausages from the dish and keep warm.<br />
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Mix the flour and the mustard powder with the onion in the hot casserole dish.<br />
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Add the grain mustard, gravy granules and enough hot water to create the consistency you like (I like it quite thick but you may prefer it thinner).<br />
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Place the sausages on the warmed plate with the onion gravy poured over the top.<br />
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This goes well with some buttery mash and vegetables.<br />
<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-1505511075354203602014-08-19T07:08:00.002-07:002014-08-19T07:10:02.000-07:00Lemon and Lime Cheesecake<div style="text-align: center;">
If you don't have a sweet tooth....avoid!!!!</div>
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225 grams of digestive biscuits</div>
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115 grams of softened butter</div>
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500 grams of full fat cream cheese (at room temperature)</div>
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300 ml of soured cream (you could use whipped double cream if you prefer or happen to have some in the fridge but either way make sure it is also at room temperature)</div>
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Zest of 1 lemon</div>
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Zest of 1 lime</div>
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Juice of half a lemon</div>
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Juice of half a lime</div>
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2 tablespoons of honey</div>
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2 teaspoons of vanilla essence</div>
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1 tablespoon of icing sugar</div>
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Crush the biscuits in a processor.</div>
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Add the butter and whizz until clumped together.</div>
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Put into a buttered and lined dish and smooth out (this is easiest done with your hand) and place in the fridge.</div>
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Mix together all the other ingredients in a large bowl until smooth.</div>
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Taste and adjust if necessary (you may need to sweeten it more or add more lime or lemon depending on your personal taste).</div>
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Cover the base with the topping and place in the fridge for at least a couple of hours, this will keep in the fridge for up to 3 days though - if it lasts that long!</div>
The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-2831833833747796862014-01-23T08:14:00.001-08:002014-01-23T08:14:03.776-08:00Red Berry Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWiI67rdUbL_RtLuAxXhiGvweC5_4fRDRvPgY5a5kXzuBekC8Ct7Ew2LH1TK7bRc99AKu_DWPcN_H1yUx_GkFiYecZn9fMbxHpExRfSt9awN_9q2suiBtlBjn9qV9Ss8XvH6jH-EDZfXn/s1600/IMG_4740.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWiI67rdUbL_RtLuAxXhiGvweC5_4fRDRvPgY5a5kXzuBekC8Ct7Ew2LH1TK7bRc99AKu_DWPcN_H1yUx_GkFiYecZn9fMbxHpExRfSt9awN_9q2suiBtlBjn9qV9Ss8XvH6jH-EDZfXn/s1600/IMG_4740.JPG" height="320" width="213" /></a>100 grams of self raising flour<br />
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1 teaspoon of baking powder</div>
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1 teaspoon of cinnamon</div>
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3 tablespoons of soft brown sugar</div>
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1 egg</div>
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100 ml of milk</div>
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200 grams of mixed berries</div>
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Butter for frying</div>
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Make a well in the centre and then crack in the egg.</div>
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Gradually mix the egg into the flour, adding the milk slowly to make a soft batter.</div>
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Mix in the berries.</div>
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Heat some butter in a frying pan and dollop the batter into the pan.</div>
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When the bubbles appear on the surface, flip the pancakes over and cook until lightly golden.<br />
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com7tag:blogger.com,1999:blog-1529502269654928235.post-50030988142870690102014-01-18T09:12:00.002-08:002014-02-05T09:48:27.584-08:00Mixed Red Fruit CakeThis started life as 'Raspberry Bakewell Cake' but has developed based on what ingredients I had in the house.<br />
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45 grams of ground almonds<br />
45 grams of pecan nuts, broken into small pieces<br />
45 grams of dessicated coconut<br />
140 grams of softened butter<br />
140 grams of demerara sugar<br />
140 grams of self raising flour<br />
2 eggs<br />
1 teaspoon of vanilla extract<br />
250 grams of mixed berries<br />
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Heat the oven to 160 degrees.<br />
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Mix together the almonds, pecans, coconut, butter, sugar, flour, eggs and vanilla extract until well combined.<br />
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Spread half the mixture into the springform cake tin, top with the fruit then spread the remainder of the cake mixture over the top.<br />
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Bake for one hour.<br />
<br />Cool slightly, then serve.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-73742171821417602252014-01-18T09:04:00.001-08:002014-02-25T12:21:40.993-08:00Arbroath Smokie Cullen Skink<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLsJXCTT0gaWbI7pyA0e4yH9ZunH5mP3H7LbyrEKQjNRAe4aq5-p0Q9idTpppKfrcK0IHbFjH1qaOlWXK7u_EbLIJlGW4eelMiNO9KFH5il-Oq35KCzyyncMQ09ezkark_6HJPBpGcIo6/s1600/IMG_4694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLsJXCTT0gaWbI7pyA0e4yH9ZunH5mP3H7LbyrEKQjNRAe4aq5-p0Q9idTpppKfrcK0IHbFjH1qaOlWXK7u_EbLIJlGW4eelMiNO9KFH5il-Oq35KCzyyncMQ09ezkark_6HJPBpGcIo6/s1600/IMG_4694.JPG" height="426" width="640" /></a></div>
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An Arbroath Smokie is smoked haddock from a town called Arbroath in Scotland. If you are unable to get these then I would use smoked mackarel in its place.<br />
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1 large Arbroath Smokie<br />
500 ml of water<br />
1 onion<br />
3 potatoes<br />
Pepper<br />
1 teaspoon of nutmeg<br />
1 teaspoon of mixed herbs<br />
1 handful of frozen peas<br />
1 handful of frozen sweetcorn<br />
4 tablespoons of creme fraiche<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxjMin5Fsb4Xm09IQKKjxDWO4OA1_pzWM_z8QOOiT11F75KCyL3-3AKbxnx71V7x-jseVkj1GfkYSzo4iB113_xGWfA3LCZsLVLOFdTyuNXei2apkkdYIqHkd5f2hmZ94S6x40tifFtIC/s1600/IMG_4696.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxjMin5Fsb4Xm09IQKKjxDWO4OA1_pzWM_z8QOOiT11F75KCyL3-3AKbxnx71V7x-jseVkj1GfkYSzo4iB113_xGWfA3LCZsLVLOFdTyuNXei2apkkdYIqHkd5f2hmZ94S6x40tifFtIC/s1600/IMG_4696.JPG" height="213" width="320" /></a>Flake the fish and put it to one side.<br />
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Place the bones and skin in a pan with 500 ml of water and half an onion.<br />
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Bring to the boil and simmer for 10 minutes.<br />
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Drain into another pan, discard the bones, onion etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8p30na77G8NXDMWQZ_tgC1ndlJgLqImIj6fapymdOMp4GKZRly4ZzZPTqWEzoNNcafestWpNV8wfDzTDi2A2e1vrUONAHAZ5o1_UZghbgvRpLGH9xXn7OUaMccRGfUWYoukjlKYFUbcR/s1600/IMG_4697.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8p30na77G8NXDMWQZ_tgC1ndlJgLqImIj6fapymdOMp4GKZRly4ZzZPTqWEzoNNcafestWpNV8wfDzTDi2A2e1vrUONAHAZ5o1_UZghbgvRpLGH9xXn7OUaMccRGfUWYoukjlKYFUbcR/s1600/IMG_4697.JPG" height="213" width="320" /></a></div>
Cube the potatoes and chop the remaining half onion. <br />
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Add these choped vegetables to the stock with the pepper, nutmeg and herbs.<br />
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Bring to the boil then simmer for 15 minutes or until the potatoes are tender.<br />
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Add the peas and sweetcorn and boil for a few more minutes.<br />
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Cool slightly, then stir in the creme fraiche and flaked fish.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-89868805743400936962014-01-18T08:53:00.000-08:002014-04-05T05:18:13.926-07:00Cranberry and Ginger Cocktail Sausages<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hjopICuXLFYEzp9NHHTj1oSWPTjpStPu0orxIcxRVvaY0lgT3hUPGnMNKRp58F61oN2rd1nYcxEE6VvlbVWDAnm-NbN6XSYaBr5pHon1E0pNIzogy6IFR0_biwmO5R8KCexCyt1Tjh3W/s1600/IMG_4685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hjopICuXLFYEzp9NHHTj1oSWPTjpStPu0orxIcxRVvaY0lgT3hUPGnMNKRp58F61oN2rd1nYcxEE6VvlbVWDAnm-NbN6XSYaBr5pHon1E0pNIzogy6IFR0_biwmO5R8KCexCyt1Tjh3W/s1600/IMG_4685.JPG" height="426" width="640" /></a></div>
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Is it really obvious how many of my early 2014 recipes have been inspired by Christmas leftovers? Well, trust me, these can be enjoyed at any time of the year!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoVqc_CxQTi_FepwesXtI_d9SoDssxeir0zvLWjsFazyD3Vy8QaSj7gJddKa15IzkIYCMwlXfgXxIil_dNO9lYhVFAMTT2H_HXDiTGp40rirAjOh0Rj0n9p1e3YqmXQ4eLqUuIpOIeEkB/s1600/IMG_4684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoVqc_CxQTi_FepwesXtI_d9SoDssxeir0zvLWjsFazyD3Vy8QaSj7gJddKa15IzkIYCMwlXfgXxIil_dNO9lYhVFAMTT2H_HXDiTGp40rirAjOh0Rj0n9p1e3YqmXQ4eLqUuIpOIeEkB/s1600/IMG_4684.JPG" height="426" width="640" /></a></div>
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50 frozen cocktail sausages</div>
<div style="text-align: center;">
4 tablespoons of cranberry sauce</div>
<div style="text-align: center;">
4 tablespoons of soy sauce</div>
<div style="text-align: center;">
2 tablespoons of oil</div>
<div style="text-align: center;">
1 teaspoon of ground ginger</div>
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Heat the oven to 220 Degrees.</div>
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Put the cocktail sausages in a large dish and place in the oven for 20 minutes (cooking time can be reduced if the sausages are not frozen).</div>
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Meanwhile mix all the rest of the ingredients together.</div>
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Pour the dressing over the sausages.</div>
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Cook for a further 20 minutes until the sausages are browned and sticky.</div>
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-51079372227158431512014-01-18T08:44:00.000-08:002014-05-10T03:24:47.049-07:00Fig and Blue Cheese SaladI have never quite been able to suss out what to do with figs and have found myself buying them many times and ending up throwing them out because they have gone past their best before I can decide what to do with them. So, refusing to throw them out this time - I created this recipe. The combination of the sweetness of the figs and the saltiness of the cheese is perfect. You could serve this as a side dish to pasta or risotto but equally I would eat this as a main meal with some crusty bread on the side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbf_Yr2IhwpDzkH9_BtN8QBL_Iiv8obUiVVorY3Gwl9g4p3ae_l4VBwA5ylWtLcbXMMDBtGfyDkrxFDX2Wo0Zxyi79zxA5P5kXnuKC0koJ9ipXGvABPzIL1qwDxvw2gXzEHZA-7VGVXj9/s1600/IMG_4606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbf_Yr2IhwpDzkH9_BtN8QBL_Iiv8obUiVVorY3Gwl9g4p3ae_l4VBwA5ylWtLcbXMMDBtGfyDkrxFDX2Wo0Zxyi79zxA5P5kXnuKC0koJ9ipXGvABPzIL1qwDxvw2gXzEHZA-7VGVXj9/s1600/IMG_4606.JPG" height="257" width="640" /></a></div>
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This is not the first time I have ventured into the blue cheese salad area, feel free to check out my <a href="http://thetwilightchef.blogspot.co.uk/2013/04/aubergine-and-blue-cheese-salad.html" target="_blank">aubergine and blue cheese salad</a> for an alternative.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeQhB1KCXy8t3K54NZpya0t15neB1EEoZEZlWm1udKQXCWccD_3BhVlbaEKCTKLAwFkCb_OV6AEdqCgGKXItbpNfQWTX60tH746KD3s_wnMmjGEMRHCiCumFAKOfVdTty4YS5M04wl-tO/s1600/IMG_4604.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeQhB1KCXy8t3K54NZpya0t15neB1EEoZEZlWm1udKQXCWccD_3BhVlbaEKCTKLAwFkCb_OV6AEdqCgGKXItbpNfQWTX60tH746KD3s_wnMmjGEMRHCiCumFAKOfVdTty4YS5M04wl-tO/s1600/IMG_4604.JPG" height="213" width="320" /></a>Half an iceberg lettuce<br />
Two spring onions<br />
Quarter of a cucumber<br />
4 fresh figs<br />
50 grams of blue cheese<br />
<br />
Chop the lettuce, cucumber and onion and place on a plate.<br />
<br />
Crumble the blue cheese in the centre.<br />
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Add the quartered figs to the plate, surrounding the cheese.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-83188492609030889862014-01-18T08:31:00.002-08:002014-04-12T01:28:19.058-07:00Gammon and Coke<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9Cd-PWUKeHnpkJA-gpQGjnwFMROCKPZD1oiNI5kX6xCVZ8z4sBIK_cHX2Z7PS7dDPY67_I4d06DXwdseOwYPYCiyzC4FC8vHB1hNLXXEdBLCnhJ00KIwP3dH3Rk2N8FqEqtbshJMb3R-/s1600/$R506OQT.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9Cd-PWUKeHnpkJA-gpQGjnwFMROCKPZD1oiNI5kX6xCVZ8z4sBIK_cHX2Z7PS7dDPY67_I4d06DXwdseOwYPYCiyzC4FC8vHB1hNLXXEdBLCnhJ00KIwP3dH3Rk2N8FqEqtbshJMb3R-/s1600/$R506OQT.JPG" height="213" width="320" /></a>Yes - it's exactly as it sounds! I have Nigella to thank for this one (as I do for many of my recipes) but I have put my own spin on it. I make this every Christmas and usually serve it with some creamy potato dauphinoise, however it would also go well with roast potatoes, roast vegetables (especially parsnips) or mashed potatoes. It is pretty much impossible to go wrong with this one but I will give you the same advice that the lovely Nigella gives.....do not even consider using diet coke!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3-5REbzqk0CMk1HmuoMlxWE19HYdqtGA2d79c44Gl5u_b2vNuvcALo-mZCFxL37cfCVyTRp3k_L4DE4Iu0IQsmAosLXf6_u_s2C2JZJwyljrpdZ7JGS7hVphaXT_yfkI0pZBczidBgpZ/s1600/$RNC09MY.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3-5REbzqk0CMk1HmuoMlxWE19HYdqtGA2d79c44Gl5u_b2vNuvcALo-mZCFxL37cfCVyTRp3k_L4DE4Iu0IQsmAosLXf6_u_s2C2JZJwyljrpdZ7JGS7hVphaXT_yfkI0pZBczidBgpZ/s1600/$RNC09MY.JPG" height="213" width="320" /></a>Gammon (I trust you to use the size you need depending on how many you are serving and adjust the quantities below accordingly - I use a small piece of gammon which serves two people)<br />
1 litre of coke<br />
1 onion<br />
2 tablespoons of treacle<br />
2 teaspoons of mustard powder<br />
2 teaspoons of brown sugar<br />
2 teaspoons of mixed spice<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AnGVAhGVsRw-a260WYzuhe3bV4UQkzm9kbJ4Waj3wbUhyphenhyphenj4npMEDT4Pj_Q2JwfOyZYq6oHRmtI8fRXR7YAJWOQi5ZEGpG4GRumBDQquWtaAwb3PNvfk-2J3djvcw9-M8KJUppBKMHU91/s1600/$RV26OI8.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AnGVAhGVsRw-a260WYzuhe3bV4UQkzm9kbJ4Waj3wbUhyphenhyphenj4npMEDT4Pj_Q2JwfOyZYq6oHRmtI8fRXR7YAJWOQi5ZEGpG4GRumBDQquWtaAwb3PNvfk-2J3djvcw9-M8KJUppBKMHU91/s1600/$RV26OI8.JPG" height="213" width="320" /></a><br />
Put the gammon in a large pan with the coke and the quartered onion.<br />
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Bring to the boil then reduce the heat, cover and simmer for 1 hour.<br />
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Preheat the oven to 220 Degrees (if you are making the gammon ahead don't put your oven on at the moment, just leave the gammon in the coke until you are ready to bake it but increase the oven time to 40 minutes or so, until it is heated right through).<br />
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Put the gammon in an oven proof dish and spread the treacle over the skin, followed the the rest of the glaze ingredients sprinkled over.<br />
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Cook for 15 minutes then leave to sit for 5 minutes or so before slicing and serving.<br />
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-23716199577837779542014-01-18T08:19:00.004-08:002014-02-10T12:18:06.903-08:00Crab PastaI get tubs of crab meat from a wee local fish van. It is very strong and I know that may not be to everyone's taste but if you are a fan of crab meat, this recipe is a great way to enjoy it. Feel free to adjust the quantity of chilli based on how fiery you like it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZh9n8BL4Ja0zCEFlJZOaXaS8ZTnVIcTAqHmzxHeBBc8faHqlen3nB588yg7eHePHb5kZQQ2r4Kzk1AtTs8sU-U3wNmEgd-JHTexRLosogZioZ4yvsyysQCVZgsddxzBZ69Y68kGk8E6w/s1600/IMG_4598.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZh9n8BL4Ja0zCEFlJZOaXaS8ZTnVIcTAqHmzxHeBBc8faHqlen3nB588yg7eHePHb5kZQQ2r4Kzk1AtTs8sU-U3wNmEgd-JHTexRLosogZioZ4yvsyysQCVZgsddxzBZ69Y68kGk8E6w/s1600/IMG_4598.JPG" height="213" width="320" /></a></div>
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Zest of 1 lemon<br />
2 chopped spring onions<br />
1 crushed clove of garlic<br />
Half a red chilli, chopped finely<br />
Splash of olive oil<br />
100 grams of white crab meat<br />
150 grams of mange tout<br />
150 grams of pasta<br />
salt and pepper<br />
lemon juice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr8LRQ980f020_qVkcT-m-AXDXDO9QU43-Ii_dVCIPehJ-3q9EcPKO4B8Q1swQSo6Y3mTH7MmRmOh7ULERGPFyg37oirZdNxdxWso87PgFEEA6FZqKVVGxqMKwbfAMniVfBxFqGQyvfOQ/s1600/IMG_4596.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvr8LRQ980f020_qVkcT-m-AXDXDO9QU43-Ii_dVCIPehJ-3q9EcPKO4B8Q1swQSo6Y3mTH7MmRmOh7ULERGPFyg37oirZdNxdxWso87PgFEEA6FZqKVVGxqMKwbfAMniVfBxFqGQyvfOQ/s1600/IMG_4596.JPG" height="213" width="320" /></a>Put the zest, onions, garlic and chilli into a frying pan with a splash of olive oil.<br />
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Heat gently for a few minutes then add the crab meat, mix well and cook for a few more minutes.<br />
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Meanwhile cook the pasta in salted boiling water, adding the mange tout for the last couple of minutes.<br />
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Mix the crab mix with the drained pasta and mange tout and serve squeezed with lemon juice and seasoning to taste.<br />
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-9074831649519834402014-01-18T08:08:00.002-08:002014-01-18T08:08:09.719-08:00Prawn Cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0YVGVnOUSz2cRdWUysigJ8VEAKjImUPgeXstcQDOyUSvyPWp-4Ncau6StYDVssE7ztwX4QQNyYrFmrI_It3Fw4lLj_lT52C3GbsiNvayF54-5PX4e-Xhgqpb63XrKOwdvmQuzEqCRzEP/s1600/IMG_4591.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0YVGVnOUSz2cRdWUysigJ8VEAKjImUPgeXstcQDOyUSvyPWp-4Ncau6StYDVssE7ztwX4QQNyYrFmrI_It3Fw4lLj_lT52C3GbsiNvayF54-5PX4e-Xhgqpb63XrKOwdvmQuzEqCRzEP/s1600/IMG_4591.JPG" height="213" width="320" /></a>Created out of Christmas leftovers!! However, I do love the retro feel to this starter - I can just imagine eating it followed by a well done steak and then black forest gateau......feeling the 80s' vibe anyone?!?!?<br />
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If you wanted to do a simpler version you could just mix some prawns with mayo, ketchup and lemon juice. dollop over some lettuce and serve some brown bread on the side. This will be really nice but I have to be honest with you and say that the version below does have a certain razzle dazzle feel to it!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIRhkjEnqrmiwRYLR7YGKoAe7C9aCwE6dpQTSpHDL2L_5CFKGZkY7EN9A4Cm1BRahf1e2oZxtOSqgG0pUKDVT-A1fgURtlgizCT4uhFaj5QIGjuqY75a9LlLA7WWSg0Dt0b232C-LmyeW/s1600/IMG_4592.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIRhkjEnqrmiwRYLR7YGKoAe7C9aCwE6dpQTSpHDL2L_5CFKGZkY7EN9A4Cm1BRahf1e2oZxtOSqgG0pUKDVT-A1fgURtlgizCT4uhFaj5QIGjuqY75a9LlLA7WWSg0Dt0b232C-LmyeW/s1600/IMG_4592.JPG" height="213" width="320" /></a>4 tablespoons of mayonaise<br />
2 tablespoons of tomato ketchup<br />
Juice of one lemon<br />
100 grams of cooked prawns<br />
Lettuce, cucumber and tomato (or whatever salad you fancy)<br />
50 grams of smoked salmon<br />
Sprinkle of smoked paprika<br />
Sliced lemon<br />
Brown bread to serve<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5z-EIwo7XK480q2PP4lj1-DtgS9pirpFp4SgfrScAFrOEy3WZ-rkT8JlDW6jogeOFuwfuxgrJB92QznYixVsarBtqHn0-CaJEVj85l5GLWT4wfBk6qf2NS9BN_SBjQFIn99gZWsKqD3x/s1600/IMG_4584.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5z-EIwo7XK480q2PP4lj1-DtgS9pirpFp4SgfrScAFrOEy3WZ-rkT8JlDW6jogeOFuwfuxgrJB92QznYixVsarBtqHn0-CaJEVj85l5GLWT4wfBk6qf2NS9BN_SBjQFIn99gZWsKqD3x/s1600/IMG_4584.JPG" height="213" width="320" /></a><br />
Mix the mayo, ketchup and lemon juice, taste and alter quantities if required.<br />
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Mix the prawns into the sauce.<br />
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Arrange the salad on a plate and dollop the prawn mixture in the middle.<br />
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Snip over the smoked salmon and sprinkle over some smoked paprika.<br />
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Top with another slice of lemon.<br />
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-43188196548806663762014-01-02T12:24:00.000-08:002014-01-02T12:26:32.522-08:00The Twilight Chef review - 2013So 2013 draws to a close. This has been my first year as a blogger and I have loved it, spreading the word of how much I love to cook and eat is an absolute pleasure and thanks to everyone who has visited my blog.<br />
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2013 has been a year of mixed emotions, in fact (at the risk of being over-dramatic) 2013 has undoubtedly been the worst year of my life up to now due to the fact that I lost my Mum. She was my constant rock and every day without her continues to be a struggle. I realised as I got into my blog, how many of my recipes are inspired by Mum who was a fantastic cook and baker. I will never ever be able to emulate her homemade bread, potato and leek soup, country pork casserole, trifle or chestnut stuffing or countless others, but as long as there is breath in my body I will continue to try to be a cook and a person that she would be proud of. <br />
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Some of the recipes on my blog which specifically come from Mum's legacy include:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOZc0orOitEJI5bSXaPy0z1P1dX-NN9D40sbLmOLEQQlVyinI4pLyLSQYoteBwt1HdyJ3G0dLnjC40nGpHa26EySYUmSVXhVCFl2dglvNH55db0QsWghHFUhuU45oL_8ACYz1W4qmApBd/s1600/Lentil+and+Ham+soup+part+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOZc0orOitEJI5bSXaPy0z1P1dX-NN9D40sbLmOLEQQlVyinI4pLyLSQYoteBwt1HdyJ3G0dLnjC40nGpHa26EySYUmSVXhVCFl2dglvNH55db0QsWghHFUhuU45oL_8ACYz1W4qmApBd/s200/Lentil+and+Ham+soup+part+8.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgTnUyfhbHBFMMNl9FfSCKELhmeoC640QeeOBylWm0pp3owd-CwhRF7CCceFdQN5OoCgeiNXlXgbnXztt7rVN8Dkw1jqwCJsnBrHMtgNZyKYSPEFMzdTysuKi4bUSnblzduVG2A-2E0Xg/s1600/Black+Pudding+Pizza+part+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgTnUyfhbHBFMMNl9FfSCKELhmeoC640QeeOBylWm0pp3owd-CwhRF7CCceFdQN5OoCgeiNXlXgbnXztt7rVN8Dkw1jqwCJsnBrHMtgNZyKYSPEFMzdTysuKi4bUSnblzduVG2A-2E0Xg/s200/Black+Pudding+Pizza+part+1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXnbwYVIj5lG8OVbeM0NbUr5_kl8KmN7-_labWG_t7APcusYGBHvby8Clwho9aXLzyN0q_nZ6emDyFDBTOVk9x1Kap7tOijq3NTkoq2oWK5YHEejSonntgetbNXGYI_3s2eoUYdSGEMYM/s1600/Sardine+Pate+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXnbwYVIj5lG8OVbeM0NbUr5_kl8KmN7-_labWG_t7APcusYGBHvby8Clwho9aXLzyN0q_nZ6emDyFDBTOVk9x1Kap7tOijq3NTkoq2oWK5YHEejSonntgetbNXGYI_3s2eoUYdSGEMYM/s200/Sardine+Pate+1.jpg" width="200" /></a><br />
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<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/05/ham-and-lentil-soup.html" target="_blank"></a><a href="http://thetwilightchef.blogspot.co.uk/2013/05/ham-and-lentil-soup.html" target="_blank">Ham and Lentil Soup</a></div>
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<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/09/lemon-and-sardine-pate.html" target="_blank">Lemon and Sardine Pate</a></div>
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<a href="http://thetwilightchef.blogspot.co.uk/2013/05/black-pudding-pizza.html" target="_blank">Black Pudding Pizza</a><br />
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<a href="http://thetwilightchef.blogspot.co.uk/2013/10/barbecue-mince.html" target="_blank">Barbecue Mince</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr4xUGKfXVXacvRNNslImSueydXwYnpXk_a_U5GUf71BNTmcR7JfX7X5z5F5L6mH13tvKOjRyawjhoy3rLmSVEdZLjN96i3iD0kpmPPQa_p0c0MAtqQB0DeUCmvLcsbvRxB0ePsjrUess/s1600/bbq+mince+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJr4xUGKfXVXacvRNNslImSueydXwYnpXk_a_U5GUf71BNTmcR7JfX7X5z5F5L6mH13tvKOjRyawjhoy3rLmSVEdZLjN96i3iD0kpmPPQa_p0c0MAtqQB0DeUCmvLcsbvRxB0ePsjrUess/s200/bbq+mince+3.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1hS1Y8a93-1-FUkLWpDX3Ag8NTfkL66jsiqCBLkN3Ui2uj48a5sSwINk3rva3yk23I9OGws-0mScFn126Bu-Q3_rdYjdjIT2Swds7QV2MhRGBxzidOlqWXlFGikXf3ypVXIp9mktwpU1/s1600/Cheese+and+apple+grill+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1hS1Y8a93-1-FUkLWpDX3Ag8NTfkL66jsiqCBLkN3Ui2uj48a5sSwINk3rva3yk23I9OGws-0mScFn126Bu-Q3_rdYjdjIT2Swds7QV2MhRGBxzidOlqWXlFGikXf3ypVXIp9mktwpU1/s200/Cheese+and+apple+grill+4.JPG" width="200" /></a><a href="http://thetwilightchef.blogspot.co.uk/2013/10/cheese-and-apple-grill.html" target="_blank">Cheese and Apple Grill</a></div>
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<a href="http://thetwilightchef.blogspot.co.uk/2013/07/tuna-bake.html" target="_blank">Tuna Bake</a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UT2ZE-cBYtVusTm6_4B1JaMgHMX7zoQsu7Fw1a1pICJoDUQ8RVyNnP4m2_PQIW9O1yguV6FflZ_0lqx1OPKWduIUieWT7N4WEpdlopONscl7SNvyOG6PETHuOLFvWopImGICZw2JJdX8/s1600/Tuna+bake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UT2ZE-cBYtVusTm6_4B1JaMgHMX7zoQsu7Fw1a1pICJoDUQ8RVyNnP4m2_PQIW9O1yguV6FflZ_0lqx1OPKWduIUieWT7N4WEpdlopONscl7SNvyOG6PETHuOLFvWopImGICZw2JJdX8/s200/Tuna+bake+1.JPG" width="200" /></a></div>
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There are so many more though and many more to come as I continue my food blogging journey.<br />
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Where there is darkness though, there is always light and some of my highlights of 2013 have included:<br />
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The discovery of HBO's '<a href="http://www.amazon.co.uk/The-Wire-Complete-HBO-Season/dp/B001BBHG1S/ref=sr_1_1?ie=UTF8&qid=1388691271&sr=8-1&keywords=the+wire" target="_blank">The Wire</a>'...also known as 'The Best Programme Ever Made....Ever'<br />
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The more recent but nonetheless as earth shattering discovery of '<a href="http://www.amazon.co.uk/Breaking-Bad-The-Complete-Series/dp/B00E3R33H8/ref=sr_1_1?ie=UTF8&qid=1388691302&sr=8-1&keywords=breaking+bad" target="_blank">Breaking Bad</a>', not quite worthy of the top spot but definitely top 5 programme material<br />
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The discovery of '<a href="http://www.amazon.co.uk/Cassandra-Clare-Mortal-Instruments-Collection/dp/B009W32ULI/ref=sr_1_8?s=books&ie=UTF8&qid=1388691326&sr=1-8&keywords=the+mortal+instruments" target="_blank">The Mortal Instruments</a>'series by Cassandra Clare - just when I thought no one would ever touch my devotion for Edward and Jacob (come on, you hadn't worked it out from the blog title!?) along came Jace.....I HIGHLY recommend these books<br />
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Another book I read which had a major impact was '<a href="http://www.amazon.co.uk/Born-Run-Hidden-Ultra-Runners-Greatest/dp/1861978774/ref=sr_1_1?s=books&ie=UTF8&qid=1388691399&sr=1-1&keywords=born+to+run" target="_blank">Born to Run</a>' by Christopher McDougall - a great book which gave me a much needed kick up the backside to stick in with, and more importantly, enjoy my running.<br />
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One of Scotland's proudest moments when Andy Murray won Wimbledon, although tinged with the sadness that my Mum, who was a massive Wimbledon fan, did not live to see this historic moment<br />
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And finally, I am pleased to say that the year is ending on a high as the Twilight Chef is moving premises to a beautiful big house (with a fantastic kitchen). This will be the first home my husband and I will own and it is a great way to end the most difficult of years<br />
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So, let's talk food, my personal blogging highlights of 2013 include:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf3ImV4DOQoJMSBsaoxfNTLKDi3MtWBbLSWL866q0KOshi1w6rilFewgTRotgpfWKmhdzGp21uXwxymDJ4Fg6JTH5QIw-qf6WwL3Up1ArF3AawLE9-Egw4_OyD1bl5kO4kV17FQqKT6WI/s1600/Aubergine+and+Cheese+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf3ImV4DOQoJMSBsaoxfNTLKDi3MtWBbLSWL866q0KOshi1w6rilFewgTRotgpfWKmhdzGp21uXwxymDJ4Fg6JTH5QIw-qf6WwL3Up1ArF3AawLE9-Egw4_OyD1bl5kO4kV17FQqKT6WI/s200/Aubergine+and+Cheese+Salad.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT_ern7ylRlueRsERUQVMGPOTgQDWqIL71iEXvJYOvyJxi6PNPyWUyljtIpHLJKMQSaZO43thNq2L3iAsXWzJjw35wUya8ttXWWUf3PTskMH2dD2DebKa3oBaCR5Gqg6KbVhUeJeO3-gS/s1600/Roast+Potatoes+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFT_ern7ylRlueRsERUQVMGPOTgQDWqIL71iEXvJYOvyJxi6PNPyWUyljtIpHLJKMQSaZO43thNq2L3iAsXWzJjw35wUya8ttXWWUf3PTskMH2dD2DebKa3oBaCR5Gqg6KbVhUeJeO3-gS/s200/Roast+Potatoes+1.JPG" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9yseGWU3lN0MJIZAfIgERUQCR-QmtOitbbcIsa2CQdm05befOY1T8ZKp7y7Nr_zWOxEiCzz7u2e-ONw6cdto2WNvzcsYky5Cj8F93C6CPAxPzV5m-EbMEWButt7-MDntFpNSVmF2ZepT/s1600/French+toast+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9yseGWU3lN0MJIZAfIgERUQCR-QmtOitbbcIsa2CQdm05befOY1T8ZKp7y7Nr_zWOxEiCzz7u2e-ONw6cdto2WNvzcsYky5Cj8F93C6CPAxPzV5m-EbMEWButt7-MDntFpNSVmF2ZepT/s200/French+toast+5.JPG" width="200" /></a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/04/aubergine-and-blue-cheese-salad.html" style="text-align: center;" target="_blank">Aubergine and Blue Cheese Salad</a><span style="text-align: center;"> (my first post!)</span><br />
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<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/05/roast-chicken-with-spinach-salad.html" target="_blank">Roast Chicken with Spinach Salad</a></div>
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<a href="http://thetwilightchef.blogspot.co.uk/2013/09/french-toast-with-cherry-and-basil.html" target="_blank">French Toast with Cherry and Basil </a><a href="http://thetwilightchef.blogspot.co.uk/2013/09/french-toast-with-cherry-and-basil.html" target="_blank">Compote</a></div>
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<a href="http://thetwilightchef.blogspot.co.uk/2013/09/duck-with-fanta.html" target="_blank">Duck with Fanta</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq7tGnHzlOp9m9Fry8TiVYOW2TcvDyOfAPNXiyLoUOrX6n5PLtWxsKN7_x8aSj_tpzidp6VbwHkdzJdQX5vqZkMQXTRd7ZRGiWF7-SJ22KQWPategyUchBCkvkb2vLD7L7Jxky7Dpshuc/s1600/Roast+Chicken+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq7tGnHzlOp9m9Fry8TiVYOW2TcvDyOfAPNXiyLoUOrX6n5PLtWxsKN7_x8aSj_tpzidp6VbwHkdzJdQX5vqZkMQXTRd7ZRGiWF7-SJ22KQWPategyUchBCkvkb2vLD7L7Jxky7Dpshuc/s200/Roast+Chicken+5.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie94FzUq8rGOSR_r1_olLbpRb0Tj4sw72licqlfxfWnA8CwZo5zeX4u7o7d1dUdobRJcuZ8KyhU9n-ClgAXl4sSst3BJIqVtYCglu7Dx4iW_NlXyw-JSeRu1X9nDH_6b_ef-UZnkk791k-/s1600/chocolate+cheesecake+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie94FzUq8rGOSR_r1_olLbpRb0Tj4sw72licqlfxfWnA8CwZo5zeX4u7o7d1dUdobRJcuZ8KyhU9n-ClgAXl4sSst3BJIqVtYCglu7Dx4iW_NlXyw-JSeRu1X9nDH_6b_ef-UZnkk791k-/s200/chocolate+cheesecake+1.JPG" width="200" /></a></div>
<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/10/chocolate-cheesecake.html" target="_blank">Chocolate Cheesecake</a></div>
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<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/09/lemon-and-coconut-cake.html" target="_blank"></a><a href="http://thetwilightchef.blogspot.co.uk/2013/09/lemon-and-coconut-cake.html" target="_blank">Lemon and Coconut Cake</a></div>
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<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/11/fruit-and-nut-brownie.html" target="_blank">Fruit and Nut Brownie</a></div>
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<a href="http://thetwilightchef.blogspot.co.uk/2013/12/dolcini-or-little-puddings.html" target="_blank">Dolcini</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqtJBxdpJPy6jSf2JEeToEqn9hg8O4iE09SGpqB_BcBhzeW4BQAx6jxik9GodaJ7r8ANCRp20qLz6pf0KtT4QNgbL_k9-6-_tBuCLzpB7bIcd0tiRAzT0q4hHxkfL1DzEWmqEP3UM9S_F/s1600/IMG_3545.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqtJBxdpJPy6jSf2JEeToEqn9hg8O4iE09SGpqB_BcBhzeW4BQAx6jxik9GodaJ7r8ANCRp20qLz6pf0KtT4QNgbL_k9-6-_tBuCLzpB7bIcd0tiRAzT0q4hHxkfL1DzEWmqEP3UM9S_F/s200/IMG_3545.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWSQ29LXxjn3Rif_sT1uGn6rFVOvxcDcPrPgH-R8P2uh2q05fmP-hMYNPC7LPe1XtR3bfvFO6vvOwjwkf9hBwz54CvFMlwqBAiuT7cKAqZaKekNrtZgDGufQXyVCuZ49QQI6zeSfulPcN/s1600/lemon+and+coconut+cake+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWSQ29LXxjn3Rif_sT1uGn6rFVOvxcDcPrPgH-R8P2uh2q05fmP-hMYNPC7LPe1XtR3bfvFO6vvOwjwkf9hBwz54CvFMlwqBAiuT7cKAqZaKekNrtZgDGufQXyVCuZ49QQI6zeSfulPcN/s200/lemon+and+coconut+cake+4.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBDSWJKswlY1MFf2YMu7tLGF2lXAmmJJOGcD256cmN6uWHF9MRUUOa_P5NJ90aCLr8qYQDrWdG6dzBksZkeK9XcXj00Aa4c9P0z_-gbuoNn9CEkbfbRDnBHGY8vKEQALahRROcQLUzo6z/s1600/IMG_4033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBDSWJKswlY1MFf2YMu7tLGF2lXAmmJJOGcD256cmN6uWHF9MRUUOa_P5NJ90aCLr8qYQDrWdG6dzBksZkeK9XcXj00Aa4c9P0z_-gbuoNn9CEkbfbRDnBHGY8vKEQALahRROcQLUzo6z/s200/IMG_4033.JPG" style="cursor: move;" width="200" /></a></div>
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I hope to continue to create recipes which my family, friends and fellow bloggers enjoy.<br />
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On to others, my top 3 blogs from 2013 are:<br />
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3. <a href="http://theenglishkitchen.blogspot.co.uk/" target="_blank">The English Kitchen</a><br />
2.<a href="http://sipsandspoonfuls.com/" target="_blank"> Sips and Spoonfuls</a><br />
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And my absolute favourite.......:<br />
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1. <a href="http://theblackcatkitchen.wordpress.com/" target="_blank">The Black Cat Kitchen</a><br />
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A special thank you to Claire for her great recipes and pictures. There are many other great blogs out there and one of the things I have loved about starting my blog is becoming part of the blogging community, I hope this will only expand in 2014.<br />
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I don't really have any New Year's resolutions but my husband and I, along with my sister and brother in law are doing a 10 month challenge where we give something up every month except your birthday month and December (why make life difficult for yourself!?). So this month, we are giving up crisps, which won't actually be too bad but look out for how I get on in the chocolate month or (horror of horrors) the alcohol month....!!<br />
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So, to sum up, I am glad to put 2013 behind me and every day I have to continue to remember that out of the darkness there will be light and every day is a step forward in accepting the most painful of losses.<br />
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I wish all my fellow bloggers and readers a happy new year and good wishes for 2014. <br />
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My blog will continue to be a celebration of the legacy of cooks I come from, my Mum and both my sisters. I will continue to be inspired every day by Mum, the bravest woman I will ever know and my constant inspiration, both in and out of the kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnLRFyDmQvqjWUvHHnf8SCvn_9DhtzMWU-4u-F5lrn0IJm4KN_DPZXm8ZlgII2P9gmJqsEqpWpRRTVVbaVKrvohePDAxxEdzzg4pCqhpLaKIVbojp_kDSZkYBtcl7U_ZgZTzxROe7uR5E/s1600/ALIM2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnLRFyDmQvqjWUvHHnf8SCvn_9DhtzMWU-4u-F5lrn0IJm4KN_DPZXm8ZlgII2P9gmJqsEqpWpRRTVVbaVKrvohePDAxxEdzzg4pCqhpLaKIVbojp_kDSZkYBtcl7U_ZgZTzxROe7uR5E/s320/ALIM2241.JPG" width="320" /></a></div>
The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com4tag:blogger.com,1999:blog-1529502269654928235.post-12626411886714749422013-12-10T12:34:00.000-08:002013-12-29T08:27:06.329-08:00Dolcini (or 'little puddings')<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhproTIqdNTttMVsclH2aKBDd4ANt6fe3jTCZizQZVMTIo-cO8I7-0aZoF4HuslMooM_vkTgXWN-5nlKUnlY9bGbZTiZBVcnlHHzqK0gWGy2t9FG_O1wYdI6bXScan2pEJHiANU_QIeOtCa/s1600/IMG_4031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhproTIqdNTttMVsclH2aKBDd4ANt6fe3jTCZizQZVMTIo-cO8I7-0aZoF4HuslMooM_vkTgXWN-5nlKUnlY9bGbZTiZBVcnlHHzqK0gWGy2t9FG_O1wYdI6bXScan2pEJHiANU_QIeOtCa/s320/IMG_4031.JPG" width="320" /></a></div>
A great way to use up left over Christmas pudding. I actually had half of mine in the freezer from last year after grossly over-catering as per usual but if you did not have a homemade one then you could use a shop bought version. Either way the finished article is as pretty as it is addictive.<br />
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200 grams of dark chocolate<br />
2 tablespoons of butter<br />
2 tablespoons of maple syrup<br />
500 grams of crumbled Christmas pudding<br />
2 tablespoons of brandy<br />
100 grams of white chocolate<br />
15 glace cherries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwsz7vMbRpy9pzMYHFf8XerAMVzqXqbojEqf8oFgsJDcjD65p3vIyF4rKz_GCu5YeFxjc-scrh5mUO5mTmO7UyrppVOryEuBlG9PB2Dyj3wl0XL9govLSO_8yCcdK8mx-R5SgpkpCu_g3/s1600/IMG_4045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwsz7vMbRpy9pzMYHFf8XerAMVzqXqbojEqf8oFgsJDcjD65p3vIyF4rKz_GCu5YeFxjc-scrh5mUO5mTmO7UyrppVOryEuBlG9PB2Dyj3wl0XL9govLSO_8yCcdK8mx-R5SgpkpCu_g3/s200/IMG_4045.JPG" width="200" /></a>Melt the dark chocolate, butter and maple syrup in a bowl over a pan of boiling water.<br />
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Cool for a few minutes, then add the crumbled Christmas pudding and and the brandy.<br />
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Mix well and then use your hands to shape the mixture into 30 small balls.<br />
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Put in the fridge to chill for 1 hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQgrXy64BawbzMSa4OxgdMR22vrD1pF1nWFhVpPA8ZRBbpyR5kFPhMhI2H1P9vAYihqmN3dQ-YUpwhC4eEhiN-YOKHeiCayP0M9i-YmbO4UUhXRTsVPZLUlcn-4v9aTDz0gumQIatC4_/s1600/IMG_4042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQgrXy64BawbzMSa4OxgdMR22vrD1pF1nWFhVpPA8ZRBbpyR5kFPhMhI2H1P9vAYihqmN3dQ-YUpwhC4eEhiN-YOKHeiCayP0M9i-YmbO4UUhXRTsVPZLUlcn-4v9aTDz0gumQIatC4_/s320/IMG_4042.JPG" width="320" /></a><br />
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Melt the white chocolate in a bowl over a pan of boiling water.<br />
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Pipe or spoon the white chocolate on top of each ball and then top with half a glace cherry.<br />
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Cool and then start to eat - good luck stopping after only one!!!The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com6tag:blogger.com,1999:blog-1529502269654928235.post-14625557806167547202013-12-07T12:21:00.003-08:002013-12-10T12:34:38.467-08:00Cinnamon French Toast with Bacon and Maple Syrup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvkayRLfVsEJvR3FTVzAISMg5oNWkwo2p-fDtAxbfqr0ttgFUy427L9fqq5UyYM4ns5iLb_AHFUYjfKhcAM9yKyRyjpKHUNL-Ns0tlnILKAmus0zGi-9W08xZgvKzIVs8AuALIBcvtenZ/s1600/IMG_3850.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvkayRLfVsEJvR3FTVzAISMg5oNWkwo2p-fDtAxbfqr0ttgFUy427L9fqq5UyYM4ns5iLb_AHFUYjfKhcAM9yKyRyjpKHUNL-Ns0tlnILKAmus0zGi-9W08xZgvKzIVs8AuALIBcvtenZ/s320/IMG_3850.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawBq3ARFSuYqr3i_EDlV_ln0VSS_o4WAQ9EGmdbauQHCIi78fO41MihMC264MrTJ03It6E2nz41emuzoj2MiCAoJFj3_h1hfLuTGRgwsGfcAZlxGhxqydd0XqBipgBFihEQVaFvxwygqY/s1600/IMG_3847.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawBq3ARFSuYqr3i_EDlV_ln0VSS_o4WAQ9EGmdbauQHCIi78fO41MihMC264MrTJ03It6E2nz41emuzoj2MiCAoJFj3_h1hfLuTGRgwsGfcAZlxGhxqydd0XqBipgBFihEQVaFvxwygqY/s320/IMG_3847.JPG" width="320" /></a>Following a recent brunch date with my best friend, QJ - I was inspired to create what we ate at home. The place where we ate was a fabulous restaurant in Edinburgh called Mimi's bakehouse which serves the most amazing food. The platefuls QJ and I had were enormous, two huge wedges of french toast with several rashers of salty bacon and swimming in maple syrup - it was first class food and company!<br />
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So here is my homemade version and it holds up not too bad against the original. This is very easy and really enhances a lazy weekend morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63cYd0bOoY9Syq4KjvqEaZYOCLw-gDFaL6iJt9BXBBNEkoPAfiNUi2D7id4Nrv6Bq0d9Mh9L365_D6IBuMQD018YgfiUvY3OHW2ZV1Ai1ExuUF-dlvvnockCIldQufsAZC96Fua0lylLo/s1600/107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63cYd0bOoY9Syq4KjvqEaZYOCLw-gDFaL6iJt9BXBBNEkoPAfiNUi2D7id4Nrv6Bq0d9Mh9L365_D6IBuMQD018YgfiUvY3OHW2ZV1Ai1ExuUF-dlvvnockCIldQufsAZC96Fua0lylLo/s320/107.JPG" width="320" /></a></div>
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I have to dedicate this one to QJ - my long time partner in food, drink and devotion to teen book/film sagas....!</div>
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4 tablespoons of butter</div>
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3 eggs</div>
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A splash of milk</div>
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1 teaspoon of cinnamon</div>
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4 slices of bread</div>
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4 rashers of grilled bacon</div>
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Maple syrup to serve </div>
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Heat two tablespoons of butter in a large frying pan.</div>
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Mix the eggs, milk and cinnamon on a plate and dip the bread in it then put it in the frying pan (you should be able to do 2 at a time).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOm3CERy67jmoQ1kbNc_jgyGVKccaCyEKQ5QurCiVzs8_jt3fsl3QgSMAC7kmC2vR2AsjIofHOF5fuRl93TzhxIGQxohd6QqNnvDByVDoDifF0n6ZRopv8EfrNzO5SDHmlK2SrFZywe2gf/s1600/IMG_3844.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOm3CERy67jmoQ1kbNc_jgyGVKccaCyEKQ5QurCiVzs8_jt3fsl3QgSMAC7kmC2vR2AsjIofHOF5fuRl93TzhxIGQxohd6QqNnvDByVDoDifF0n6ZRopv8EfrNzO5SDHmlK2SrFZywe2gf/s320/IMG_3844.JPG" width="213" /></a>Once the bread is golden and crispy put it on a plate with the bacon rashers on top and maple syrup poured over.<br />
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If you want an alternative french toast recipe, try it with <a href="http://thetwilightchef.blogspot.co.uk/2013/09/french-toast-with-cherry-and-basil.html" target="_blank">cherry basil compote</a>.</div>
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com4tag:blogger.com,1999:blog-1529502269654928235.post-14201867762954845762013-11-23T11:51:00.000-08:002013-11-28T11:13:41.055-08:00Seasonal - Autumn<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfseQOkKd6p0Sc_zjhmAtzWKgLl_Gidd2M8hu_7W44BJ4sZvRQasyzI-YgUynMzRjBxRteYeLvIUWGpVANuJE6vRr254kGjzAKKTdfrk-ow-AtEZHP9Vauwf0lSwRHfaKl5Ii9Q1kVaPTJ/s1600/IMG_3317.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfseQOkKd6p0Sc_zjhmAtzWKgLl_Gidd2M8hu_7W44BJ4sZvRQasyzI-YgUynMzRjBxRteYeLvIUWGpVANuJE6vRr254kGjzAKKTdfrk-ow-AtEZHP9Vauwf0lSwRHfaKl5Ii9Q1kVaPTJ/s320/IMG_3317.JPG" width="213" /></a></div>
As we are now well and truly into the cold weather, here is a wee collection of my Autumn recipes. I love all the seasons but what I love most is the change from one to another and my favourite of these is from Summer to Autumn. The leaves go from green to a splendid array of golds, reds, oranges and browns, the mornings and evenings become dark and frosty, I find myself looking out my jumpers, scarves and hats and, most importantly, I can start cooking wholesome, cosy meals and filling up the freezer for the winter. <br />
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So, my idea of cosy meals are soups, stews, curries, hearty pasta dishes, roast dinners...I could go on and on but I am sure you get the picture. So here are some of my favourites........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pr-y-9DCC_nHQzK39zvIa9RdDjb1TkXMDuGoASBe9MW3UTNZNKCgmZTlnZd3LI1UfINmftKOMaWEkf8lAS20kyBQ2gszcuxWyeaeoUj-rShbwVIQlVA6dsS9qNsqwO0Nye5G20vHK0ZZ/s1600/IMG_3636.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pr-y-9DCC_nHQzK39zvIa9RdDjb1TkXMDuGoASBe9MW3UTNZNKCgmZTlnZd3LI1UfINmftKOMaWEkf8lAS20kyBQ2gszcuxWyeaeoUj-rShbwVIQlVA6dsS9qNsqwO0Nye5G20vHK0ZZ/s320/IMG_3636.JPG" width="213" /></a><br />
And, one more thing, the Autumn photos were taken by my husband who loves photography, head over to his photo journal to check out more of his work:<br />
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<a href="http://www.blipfoto.com/Dominic87">http://www.blipfoto.com/Dominic87</a><br />
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<a href="http://thetwilightchef.blogspot.co.uk/2013/10/venison-stew.html" target="_blank">Venison Stew</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/10/beef-biryani-and-chickpea-dahl.html" target="_blank">Beef Biryani</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/09/mushroom-and-black-pudding-risotto.html" target="_blank">Mushroom and Black Pudding Risotto</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/07/chilli-nachos.html" target="_blank">Chilli Nachos</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/08/lamb-tagine.html" target="_blank">Lamb Tagine</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/06/italian-sausage-pasta.html" target="_blank">Italian Sausage Pasta</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/05/roast-chicken-with-spinach-salad.html" target="_blank">Roast Chicken</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/05/ham-and-lentil-soup.html" target="_blank">Ham and Lentil Soup</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4VsiGVsOngKVVmKQw5WsDZM1gjfl8mVaUiNeiDBqoJGYQTxlTZtxnMhNtMtmMv-_tX_MgSPGfLNWtDNr0JmmypLJUT730jC0SZ2SZZKk_U78coFAemQJKhRbrm6yPTEhHWubUVE6CDtP/s1600/IMG_3158.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4VsiGVsOngKVVmKQw5WsDZM1gjfl8mVaUiNeiDBqoJGYQTxlTZtxnMhNtMtmMv-_tX_MgSPGfLNWtDNr0JmmypLJUT730jC0SZ2SZZKk_U78coFAemQJKhRbrm6yPTEhHWubUVE6CDtP/s320/IMG_3158.JPG" width="320" /></a></div>
<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-17001393808599101632013-11-23T08:34:00.002-08:002013-11-23T08:34:42.591-08:00Sweet and Sour Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtn2195LP4n459LsdOHslJGIKHHXl8zDLGkkpQ1bwWRWI1pkXw18IBKCLXs0L1WaBHHBdv6jihlCyRyHK20T_ljYwjft4S4QzNpd6t09kWH6KfkUPdR3Vo_jitGHCAxJeF2hMHIEuQMHw1/s1600/IMG_3577.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtn2195LP4n459LsdOHslJGIKHHXl8zDLGkkpQ1bwWRWI1pkXw18IBKCLXs0L1WaBHHBdv6jihlCyRyHK20T_ljYwjft4S4QzNpd6t09kWH6KfkUPdR3Vo_jitGHCAxJeF2hMHIEuQMHw1/s320/IMG_3577.JPG" width="320" /></a></div>
Yes - I know it is boring but when I am having Chinese food, sweet and sour remains one of my favourites. So this is my homemade version. I would serve this with chicken, turkey, mixed with noodles or, my personal favourite and another nod to my childhood....with <a href="http://thetwilightchef.blogspot.co.uk/2013/11/meatballs.html" target="_blank">meatballs</a><br />
I usually make a big batch of this and freeze half for an easy tea later in the month when money and energy may be in short supply.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmfc7jhmdiu8yJioyqJG8J5gKReFQEeyFwJaFVPKDUhisL6ETY1OikjSUbfe7Ls-27LLKYufGmHgP6c-X9wwFgZTT62Q2r02tfz4rX3r6WcR1d-FMj2KBjuvqysaZBgw1_HYWVoMQN_QQ/s1600/IMG_3576.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmfc7jhmdiu8yJioyqJG8J5gKReFQEeyFwJaFVPKDUhisL6ETY1OikjSUbfe7Ls-27LLKYufGmHgP6c-X9wwFgZTT62Q2r02tfz4rX3r6WcR1d-FMj2KBjuvqysaZBgw1_HYWVoMQN_QQ/s320/IMG_3576.JPG" width="320" /></a><br />
Out of interest, have any of you found yourself creating your favourite takeaway dish at home....?<br />
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1 pepper (any colour but preferably red, yellow or orange)<br />
1 onion<br />
1 clove of garlic<br />
Half a red chilli (you can vary this depending on taste)<br />
A knob of ginger<br />
Either one fresh pineapple or a 425 gram tin of pineapple in juice<br />
4 star anise<br />
50 grams of tamarind paste<br />
100 grams of caster sugar<br />
100 ml of rice wine vinegar<br />
1 tablespoon of tomato puree<br />
1 teaspoon of honey<br />
Salt and Pepper<br />
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Chop all the vegetables and place in a pan with most of the pineapple (leave some aside to be added later).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_uFof-fvmVBI9O5LeRX3VYMoyzUAYNt2VFkFLCMvCB5RluYq892BQ376h-b65O7C0vCF8VEET06tc21obp18M_dA0NdfUsx4C9GG40VzMHUgD2YP6NZmTxLe4HnQQZPaUuVqu07jg1GQ/s1600/IMG_3579.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_uFof-fvmVBI9O5LeRX3VYMoyzUAYNt2VFkFLCMvCB5RluYq892BQ376h-b65O7C0vCF8VEET06tc21obp18M_dA0NdfUsx4C9GG40VzMHUgD2YP6NZmTxLe4HnQQZPaUuVqu07jg1GQ/s320/IMG_3579.JPG" width="320" /></a>If you are using a tin of pineapple add all the juice to the pan but if you are using a fresh pineapple add some water to the pan as well.<br />
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Bring to the boil and then simmer for 10 minutes.<br />
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Cool for a couple of minutes and then liquidise.<br />
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Return to the pan and add the remaining chopped pineapple, star anise, tamarind paste, caster sugar, rice wine vinegar and tomato puree.<br />
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Bring to the boil then simmer for 20 minutes until it is reduced and sticky.<br />
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Add seasoning and honey to taste.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com6tag:blogger.com,1999:blog-1529502269654928235.post-76347794312836766142013-11-11T12:13:00.005-08:002013-11-15T10:00:29.618-08:00Fruit and Nut BrownieYou know those times when chocolate and only chocolate will do....? This is the ideal dish for times like that. I serve it with some good quality ice cream and a hot chocolate sauce made by melting dark chocolate with some butter and syrup and then adding a good glug of Baileys - divine!!! <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0OuBp5hyfE_Q2XOkeks3GuCysD0NOj-ylLUTkcGAxbFf5iRY8ysRkGHkljYMSfUGmPowiHPlWNMn0-s6_X1nURqWUEox8O4CVP9v6RQ0MQTeqCpgEtzfMPNnODJ2lVWggCi1O5T0zMSM/s1600/IMG_3547.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0OuBp5hyfE_Q2XOkeks3GuCysD0NOj-ylLUTkcGAxbFf5iRY8ysRkGHkljYMSfUGmPowiHPlWNMn0-s6_X1nURqWUEox8O4CVP9v6RQ0MQTeqCpgEtzfMPNnODJ2lVWggCi1O5T0zMSM/s320/IMG_3547.JPG" width="320" /></a></div>
50 grams of chopped nuts (any will do - just choose your favourite!)<br />
<div>
50 grams of sultanas</div>
<div>
50 grams of dark chocolate</div>
<div>
110 grams of butter</div>
<div>
2 eggs</div>
<div>
225 grams of soft brown sugar</div>
<div>
50 grams of plain flour</div>
<div>
1 teaspoon of baking powder</div>
<div>
Quarter of a teaspoon of salt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_DiaQYz6pb_4vTC0eeX-aVnDXIjIj7y_X1J3bIlpqbk_3Qd_GItOx-_hsAmfDWOy2dLiQpXa30bmVp_cojy5p8Tqk6S8JNi9Y9OBnWe0HK-1pNKEu4xEKNGRpzDbdKlYatOXxnR9b2oe/s1600/IMG_3549.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_DiaQYz6pb_4vTC0eeX-aVnDXIjIj7y_X1J3bIlpqbk_3Qd_GItOx-_hsAmfDWOy2dLiQpXa30bmVp_cojy5p8Tqk6S8JNi9Y9OBnWe0HK-1pNKEu4xEKNGRpzDbdKlYatOXxnR9b2oe/s320/IMG_3549.JPG" width="320" /></a></div>
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Pre-heat the oven to 200 Degrees.</div>
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<div>
Roast the chopped nuts for 15 minutes.</div>
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<div>
Melt the butter and chocolate in a bowl over a pan of boiling water.</div>
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<br /></div>
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Add all the remaining ingredients to the melted chocolate mixture and stir until combined well.</div>
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Put in a large, lined baking tin and cook for 30 minutes. </div>
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-59095036489057254992013-11-11T11:55:00.000-08:002013-11-11T11:58:51.218-08:00Tomato Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9tixpPgH8GZpLnloneI1WL4NALBISuElx0pLqonc_V4GlGo7HcA6ij6MC7T0GV-zjJ0f_u_-SBKoY6tGWdv1S7_fFiD_9Kq8y4IYg5R4kIZWMbocrUvD9YCm-7JRIT0dU56S1iIWEn7w/s1600/Tomato+sauce+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9tixpPgH8GZpLnloneI1WL4NALBISuElx0pLqonc_V4GlGo7HcA6ij6MC7T0GV-zjJ0f_u_-SBKoY6tGWdv1S7_fFiD_9Kq8y4IYg5R4kIZWMbocrUvD9YCm-7JRIT0dU56S1iIWEn7w/s320/Tomato+sauce+1.JPG" width="320" /></a>2 tablespoons of oil<br />
1 onion<br />
1 clove of garlic<br />
500 grams of passata<br />
500 grams of water<br />
1 tablespoon of balsamic vinegar<br />
1 tablespoon of honey<br />
8 sundried tomatoes<br />
Salt and pepper<br />
Dried mixed herbs<br />
Half a teaspoon of dried chilli flakes<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-CqagNW8aDB81XjbFaLwiq-UokdbQbFCLEc-34kpJicsmuQNekbmZgzdJz1W7S_ewzoHRtgrXhD3LokNteMAWF12MEe8SPU1FBHzGfgJ-e1TIN_YfNj4Uu_5wLtgNg6gf6mo8Uh5pQ5K/s1600/Meatballs+with+tomato+sauce+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-CqagNW8aDB81XjbFaLwiq-UokdbQbFCLEc-34kpJicsmuQNekbmZgzdJz1W7S_ewzoHRtgrXhD3LokNteMAWF12MEe8SPU1FBHzGfgJ-e1TIN_YfNj4Uu_5wLtgNg6gf6mo8Uh5pQ5K/s320/Meatballs+with+tomato+sauce+4.JPG" width="320" /></a><br />
Heat the oil in a pan and add the chopped onion and garlic with a sprinkle of salt.<br />
<br />
Cook over a very low heat for about 20 mins until softened.<br />
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Add the passata then fill the passata tub with water and add to the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54lhPyjj8Z6ngGb_4HFsDdnO_A8Ve8DD6ALpheLwZjTYmZdxIzjVwJpoka54X-AaNMUxVUkndGLAchzP5ARIR76XPbR5Ep9Mgn7H-3auwh2lJeafRhlowplI3sfBbGQO9Kn-Xm_kbmBL4/s1600/Meatballs+with+tomato+sauce+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54lhPyjj8Z6ngGb_4HFsDdnO_A8Ve8DD6ALpheLwZjTYmZdxIzjVwJpoka54X-AaNMUxVUkndGLAchzP5ARIR76XPbR5Ep9Mgn7H-3auwh2lJeafRhlowplI3sfBbGQO9Kn-Xm_kbmBL4/s320/Meatballs+with+tomato+sauce+1.JPG" width="320" /></a>Bring to the boil then add the rest of the ingredients.<br />
<br />
Simmer for 15 minutes.<br />
<br />
This sauce can be served with a number of accompaniments, here are some suggestions<br />
<br />
Pasta<br />
Gnocchi<br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/11/meatballs.html" target="_blank">Meatballs</a><br />
<a href="http://thetwilightchef.blogspot.co.uk/2013/06/italian-sausage-pasta.html" target="_blank">Sausages</a><br />
Lasagne<br />
ChickenThe Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-17383815566242187212013-11-11T09:37:00.000-08:002013-11-23T08:35:54.853-08:00Meatballs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqMwv7upVq_exh5exTm_n6-cK-VCfTyN-b_OjH4mHOTtWp48Bkxn44d4kz5U-z2QyAkp1t5oaHozJnFx8RT4y1Bp2kcNqKklyIKSbMsWSwj1moCK9Fc6EVfEin4rMet53YFIw_qPHmSLC/s1600/Meatballs+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqMwv7upVq_exh5exTm_n6-cK-VCfTyN-b_OjH4mHOTtWp48Bkxn44d4kz5U-z2QyAkp1t5oaHozJnFx8RT4y1Bp2kcNqKklyIKSbMsWSwj1moCK9Fc6EVfEin4rMet53YFIw_qPHmSLC/s320/Meatballs+2.JPG" width="320" /></a></div>
1 tablespoon of oil<br />
1 onion<br />
1 clove of garlic<br />
300 grams of mince<br />
1 egg<br />
Salt and pepper<br />
A few drops of Worcester sauce<br />
4 tablespoons of breadcrumbs<br />
<br />
Heat the oil in a pan and then add the onion and garlic.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEV2T-CxYPg5ub4zAUjrRDhA6hwxFbmfW5NW5wqF6uag6cnTSxdP26J8l2OBhBiEYousA5J78rbbRSp5Gkih90njhmDgPpeLPABbRdvcdcKajc6jxKR9GZ_oQQmnB78jrUsSofmNJi1S2/s1600/Meatballs+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEV2T-CxYPg5ub4zAUjrRDhA6hwxFbmfW5NW5wqF6uag6cnTSxdP26J8l2OBhBiEYousA5J78rbbRSp5Gkih90njhmDgPpeLPABbRdvcdcKajc6jxKR9GZ_oQQmnB78jrUsSofmNJi1S2/s320/Meatballs+1.JPG" width="320" /></a>Sprinkle some salt over and cook over a low heat for about 15 minutes until the vegetables are soft but not browned.<br />
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In a large bowl mix all the other ingredients and then add the slightly cooled vegetables.<br />
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Mix well then shape into 16 small balls (or make them bigger and do fewer, just whatever your preference is really)<br />
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<div style="text-align: center;">
Heat some more oil in a pan and cook the meatballs until cooked through.</div>
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<div style="text-align: center;">
There are many different dishes you can use these meatballs for, here are just a few:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/11/tomato-sauce.html" target="_blank">Tomato Sauce</a></div>
<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/11/sweet-and-sour-sauce.html" target="_blank">Sweet and Sour Sauce</a></div>
<div style="text-align: center;">
<a href="http://thetwilightchef.blogspot.co.uk/2013/07/vegetable-tagine.html" target="_blank">Tagine</a></div>
<div style="text-align: center;">
Curry</div>
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<br />
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<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com0tag:blogger.com,1999:blog-1529502269654928235.post-65933219374438137032013-10-30T12:56:00.002-07:002013-10-30T12:56:47.025-07:00Prawn Curry<div style="text-align: center;">
Adjust the spices according to taste, this one works as a mild or a fiery curry!</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 chopped onion</div>
<div style="text-align: center;">
1 chopped chilli (any colour will do)</div>
<div style="text-align: center;">
1 clove of garlic, crushed</div>
<div style="text-align: center;">
1 knob of fresh ginger, chopped</div>
<div style="text-align: center;">
1 tablespoon of sesame oil</div>
<div style="text-align: center;">
1 tablespoon of chilli oil</div>
<div style="text-align: center;">
1 tablespoon of red thai curry paste</div>
<div style="text-align: center;">
300 grams of chopped sweet potato and butternut squash (although if you only had one, this wouldn't be a major problem)</div>
<div style="text-align: center;">
400 ml of coconut milk</div>
<div style="text-align: center;">
200 grams of raw king prawns</div>
<div style="text-align: center;">
1 lime</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
Heat the two oils in a pan over a low heat.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the onion, chilli, garlic and ginger and cook over a low heat with some salt for 15 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Once the vegetables are softened add the curry paste and turn up the heat until it sizzles.</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the sweet potato, butternut squash and coconut milk.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bring to the boil then simmer for 20 minutes until the sweet potato is softened but not falling apart.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the prawns and cook for a further 5 minutes until the prawns are pink and cooked right through.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the zest and juice of the lime and serve alongside some naan breads and a cold beer!</div>
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<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com4tag:blogger.com,1999:blog-1529502269654928235.post-53513569469325935712013-10-28T12:09:00.001-07:002013-10-28T12:09:17.564-07:00Venison Stew<div style="text-align: center;">
A perfect autumn alternative to a Sunday roast.</div>
<div style="text-align: center;">
<br /></div>
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<br />
<div style="text-align: center;">
1 tablespoon of oil</div>
<div style="text-align: center;">
1 onion</div>
<div style="text-align: center;">
2 cloves of garlic</div>
<div style="text-align: center;">
4 tablespoonfuls of plain flour</div>
<div style="text-align: center;">
400 grams of venison</div>
<div style="text-align: center;">
Salt and pepper</div>
<div style="text-align: center;">
Dried mixed herbs</div>
<div style="text-align: center;">
2 tablespoons of balsamic vinegar</div>
<div style="text-align: center;">
2 tablespoons of cranberry sauce</div>
<div style="text-align: center;">
250 ml of stock</div>
<div style="text-align: center;">
A handful of berries (blackberries, blueberries, redcurrants or blackcurrants would all work)</div>
<br />
<div style="text-align: center;">
Pre-heat the oven to 100 Degrees.</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcjx50UQGClth5BgQKKTNfQELXxz3xYIusEb43fopMjMoWS9RgR-gcA40422GkgoIu8dDp0g1TSZMjoDy79KUldTHxGdiUbj4SDa1WiyKZUkURUJuaajZK5a7ieglTXzkn8w3eUMDy2Cv/s1600/Venison+Stew+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcjx50UQGClth5BgQKKTNfQELXxz3xYIusEb43fopMjMoWS9RgR-gcA40422GkgoIu8dDp0g1TSZMjoDy79KUldTHxGdiUbj4SDa1WiyKZUkURUJuaajZK5a7ieglTXzkn8w3eUMDy2Cv/s320/Venison+Stew+1.JPG" width="213" /></a></div>
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<div style="text-align: center;">
Heat the oil in a large pan and add the chopped onion and garlic.</div>
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Put the flour in a bowl with some salt, pepper and mixed herbs.</div>
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<div style="text-align: center;">
Mix the venison with the flour and then add to the pan.</div>
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Brown the meat then add the vinegar and cranberry sauce, cook for a minute or so until it sizzles and then add the stock.</div>
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<div style="text-align: center;">
Bring to the boil then put in an oven proof dish and place in the over for an hour and 20 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg019-mu6fFsqkrkPetv4HGkX1reHjQw68rnDow6Ha15iXHyqiaBTWbmbWZX9iqsQvq4YK-RKvYX2Gk2xvbU34c3OfVLN8OZSfMH8nc5FysydIwoBYsqLlSKs4VNTBoYPixsm50LD-opYF5/s1600/Venison+Stew+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg019-mu6fFsqkrkPetv4HGkX1reHjQw68rnDow6Ha15iXHyqiaBTWbmbWZX9iqsQvq4YK-RKvYX2Gk2xvbU34c3OfVLN8OZSfMH8nc5FysydIwoBYsqLlSKs4VNTBoYPixsm50LD-opYF5/s320/Venison+Stew+7.JPG" width="320" /></a></div>
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Remove from the heat and drop the berries in, then cook for a further 10 minutes.</div>
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Serve with vegetables, potatoes and some Yorkshire puddings.</div>
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The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com2tag:blogger.com,1999:blog-1529502269654928235.post-21767409594534655912013-10-25T11:29:00.002-07:002013-10-25T11:29:36.400-07:00Cheese and Apple Grill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfqpte96OSR5OA_8DdOnaQqY39rQZtVcol-Pcn7swHwQGZ4_lkVqSb12mZI9p1rk_hyphenhyphenQHLWwMYwSYo3Y6DTA_sv-QtSvlfpkZKspQmJhwhjpo4HhYNECv7nhe3aIpz9SjThKhBn73h-rO/s1600/Cheese+and+apple+grill+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfqpte96OSR5OA_8DdOnaQqY39rQZtVcol-Pcn7swHwQGZ4_lkVqSb12mZI9p1rk_hyphenhyphenQHLWwMYwSYo3Y6DTA_sv-QtSvlfpkZKspQmJhwhjpo4HhYNECv7nhe3aIpz9SjThKhBn73h-rO/s320/Cheese+and+apple+grill+1.JPG" width="213" /></a>Calm down - I am not suggesting for one minute that you need a recipe for cheese and toast, it is just that this blog is so reflective of the kind of food I ate and cooked while I was growing up and with this in mind, I had to include this dish.<br />
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Now most people would perhaps just call it cheese on toast with apple or a cheese and apple toastie but not my Mum, this dish was given a proper name to reflect the joy of eating it.<br />
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So here it is, my Mum's cheese and apple grill - a dish that for all my life will mean one thing.....home.<br />
<br />
2 slices of wholemeal bread<br />
1 big wedge of cheese (mature cheddar is best)<br />
1 green apple<br />
Black pepper<br />
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Toast the bread on one side, as you do this, grate the cheese and core and slice the apple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvagJlOvXrDYFOGsA6x7i5BOtPS-4aAa6Ftn-bsvMRE_DhHmJJHtk4GGsmcAsdNguu5SMLV_e569W405lnj6Y-gpOeqw9TNcj4Jg4zCQjcySe1GBFgL1mx2SKv1UHRBIDPu-yx2pDa2QS/s1600/Cheese+and+apple+grill+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvagJlOvXrDYFOGsA6x7i5BOtPS-4aAa6Ftn-bsvMRE_DhHmJJHtk4GGsmcAsdNguu5SMLV_e569W405lnj6Y-gpOeqw9TNcj4Jg4zCQjcySe1GBFgL1mx2SKv1UHRBIDPu-yx2pDa2QS/s320/Cheese+and+apple+grill+2.JPG" width="320" /></a></div>
<div style="text-align: center;">
Once the bread is toasted on one side, turn it over, cover generously with the cheese and apple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43lI1_MF6Q1SdgI8Ok5Gr04UHhnLssfYANGVvFAtTeSlnnEm2r3Iryva2XUhyphenhyphenkC13YUH0mR-c1AX7nqSIS-48AyBmSjvisZkY5ubjb6yGZ09iPiO-RBLMj95MM72ahQrv_Ba72FLkv2qe/s1600/Cheese+and+apple+grill+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43lI1_MF6Q1SdgI8Ok5Gr04UHhnLssfYANGVvFAtTeSlnnEm2r3Iryva2XUhyphenhyphenkC13YUH0mR-c1AX7nqSIS-48AyBmSjvisZkY5ubjb6yGZ09iPiO-RBLMj95MM72ahQrv_Ba72FLkv2qe/s320/Cheese+and+apple+grill+3.JPG" width="320" /></a></div>
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Grill until the apple is slightly softened and the cheese is melted and bubbling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7VprVor2gHgLN-7D07pVnfQsKSmd3-bG7cWK1bxLAx8Epqtc3KFCyaDmBcl_jl1beUOWod3_lkOCzpBoYdDEwgdFUHCNc3Acbwyj-nPbJKv41eRMdo8wFOw6to8PwR_mkIuPndQ74cW6/s1600/Cheese+and+apple+grill+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7VprVor2gHgLN-7D07pVnfQsKSmd3-bG7cWK1bxLAx8Epqtc3KFCyaDmBcl_jl1beUOWod3_lkOCzpBoYdDEwgdFUHCNc3Acbwyj-nPbJKv41eRMdo8wFOw6to8PwR_mkIuPndQ74cW6/s320/Cheese+and+apple+grill+4.JPG" width="320" /></a></div>
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Sprinkle a little black pepper over and serve.</div>
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You could serve this with some chutney but to be honest its perfection is in its simplicity so save yourself the bother of opening the jar!</div>
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<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com6tag:blogger.com,1999:blog-1529502269654928235.post-42846306312290562022013-10-22T05:35:00.000-07:002013-10-25T11:25:22.241-07:00Beef Biryani and Chickpea Dahl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGGPe6r-xUmzjtoQLCQt3nWqpkJpHsAuxrZ0P4i6hVGExasf8mhr_CSHloC3RtoFtYmFfMpwfg2GdtZwY0c6Px7_GeZ54JQ7drpsEz2FjSXPjm_Eh-QhoXDcZ3DxKs_XrqLfT2zbSGfVw/s1600/Beef+biryani+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGGPe6r-xUmzjtoQLCQt3nWqpkJpHsAuxrZ0P4i6hVGExasf8mhr_CSHloC3RtoFtYmFfMpwfg2GdtZwY0c6Px7_GeZ54JQ7drpsEz2FjSXPjm_Eh-QhoXDcZ3DxKs_XrqLfT2zbSGfVw/s320/Beef+biryani+1.JPG" width="320" /></a>Biryani is a favourite dish of mine in an Indian restaurant, most recently I had a chicken version when I was out for a meal with some friends and it got me thinking about trying a homemade version. I had a look round for different recipes and then basically took ideas from all of them and came up with this version. I used beef because I had it in the freezer but you could use chicken, lamb, pork, prawns or even do a veggie version. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSErUlaHW5GI3mqz9sN_kOz8pLSMdiKhjPFbk7qmuY1TjMzta3Rq6-tTaKZXAxOnRSdZbhBMyCRrUSHBCT77a_ooyz4_sgQLGk78-Iemk4hQklZY289OxfQ4YKwoALzbcfsnj5z3aZByor/s1600/Beef+biryani+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSErUlaHW5GI3mqz9sN_kOz8pLSMdiKhjPFbk7qmuY1TjMzta3Rq6-tTaKZXAxOnRSdZbhBMyCRrUSHBCT77a_ooyz4_sgQLGk78-Iemk4hQklZY289OxfQ4YKwoALzbcfsnj5z3aZByor/s320/Beef+biryani+2.JPG" width="320" /></a>I have served this with chickpea dahl which is a dish from my childhood but, and please don't judge, we used to eat a tinned version of dahl. I can also tell you (and again, do ask you not to judge!) that the tinned version was fabulous - I LOVED it!! We used to eat it with tandoori chicken drumsticks and rice (or occasionally chips). I have looked for the tinned version in supermarkets but have never had any luck so here is my own homemade version. It goes well with the biryani, which is quite a dry dish but I would also recommend eating this with my childhood dish of tandoori drumsticks and chips.<br />
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One note on both these dishes is that the quantity of spices can be changed according to your taste. The quantities I have specified make a medium curry so decrease if you would prefer it mild and increase if you are in the mood for a hottie!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zjx-EXm1ilnG3Fp3xlP6sFoV2IC9txLNEjP6M4Xe4FQNoiB-1MrOTLGrdtD-bhrZaLKgytyon95VlT3xXq1atkCHoWhMBxaghMplpWtwj5tB38gJ6NiFX7RaZccbq0sfF5roYs-bW97-/s1600/Beef+biryani+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zjx-EXm1ilnG3Fp3xlP6sFoV2IC9txLNEjP6M4Xe4FQNoiB-1MrOTLGrdtD-bhrZaLKgytyon95VlT3xXq1atkCHoWhMBxaghMplpWtwj5tB38gJ6NiFX7RaZccbq0sfF5roYs-bW97-/s320/Beef+biryani+3.JPG" width="320" /></a>Beef Biryani<br />
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200 grams of brown rice<br />
1 teaspoon of salt<br />
I tin of coconut milk<br />
2 tablespoons of oil<br />
2 onions<br />
2 garlic cloves<br />
2 teaspoons of chopped fresh ginger<br />
300 grams of beef, sliced into strips<br />
3 handfuls of frozen green peas<br />
1 teaspoon of chilli powder<br />
1 teaspoon of ground cumin<br />
2 teaspoons of ground coriander<br />
Half a teaspoon of turmeric<br />
Half a teaspoon of ground nutmeg<br />
3 tablespoons of creme fraiche<br />
4 handfuls of raisins<br />
A handful of chopped coriander<br />
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Place the rice in a pan with the salt and pour the coconut milk over the rice.<br />
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Bring to the boil then reduce to simmer, cover and cook for about 10 minutes.<br />
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Heat the oil in a pan, add the chopped onions, crushed garlic and ginger and fry for a couple of minutes until golden brown.<br />
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Add the beef and stir fry until cooked to your preference.<br />
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Add the peas and all the spices, cook for one minute, then add the cream fraiche, raisins and rice.<br />
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Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).<br />
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Cook over a very low heat for 10 minutes.<br />
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Serve with the chopped coriander sprinkled over, wedges of lemon and chickpea dahl.<br />
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Chickpea Dahl<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4beMRMKSJvy_TCkd5SPbSGKhkE37oFcwnPJtFNzEzaOGl8Ernk7XHpw5I7ad0Inl0aI_eXCdvFaq65bIaTMkQMQogqyAroB4DjVpAvVNFMpgcoDKtodS5f0k8yZRs1GK7SaBKFvT81xyB/s1600/Beef+biryani+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4beMRMKSJvy_TCkd5SPbSGKhkE37oFcwnPJtFNzEzaOGl8Ernk7XHpw5I7ad0Inl0aI_eXCdvFaq65bIaTMkQMQogqyAroB4DjVpAvVNFMpgcoDKtodS5f0k8yZRs1GK7SaBKFvT81xyB/s320/Beef+biryani+4.JPG" width="320" /></a><br />
1 tablespoon of oil<br />
1 red chilli<br />
1 tablespoon of chopped fresh ginger<br />
1 onion<br />
1 clove of garlic<br />
1 medium potato, chopped into small cubes<br />
1 tin of chopped tomatoes<br />
4 tablespoons of creme fraiche<br />
2 tablespoons of curry powder<br />
1 tablespoon of ground cumin<br />
1 tablespoon of ground coriander<br />
1 tin of chickpeas<br />
<br />
Heat the oil in a pan then add the chopped chilli, ginger, onion, garlic and potato.<br />
<br />
Cook for a few minutes then add the tin of chopped tomatoes and all the spices.<br />
<br />
Bring to the boil then turn down to a simmer and add the creme fraiche and the drained chickpeas.<br />
<br />
Cook for about 10 minutes until everything is soft and piping hot.<br />
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As with most food, this is actually better if left over night and then re-heated so that that the flavours have a chance to develop.<br />
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<br />The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com4tag:blogger.com,1999:blog-1529502269654928235.post-36406198995288507402013-10-20T08:56:00.003-07:002013-11-15T09:57:27.781-08:00Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5Ti8W_1sjzqB4wL2vpaiWKNzGnvgpPvsN8EZwIKtoGTLWtyR8b_kw8vf73C8TAZNaitzNDyrcDfjIwAAVHLwPbr1hw_8BlGG6IjgNxCxy6gFF-VUkJGL-AGqJNQCPrgmvczBTn4sMR-m/s1600/chocolate+cheesecake+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5Ti8W_1sjzqB4wL2vpaiWKNzGnvgpPvsN8EZwIKtoGTLWtyR8b_kw8vf73C8TAZNaitzNDyrcDfjIwAAVHLwPbr1hw_8BlGG6IjgNxCxy6gFF-VUkJGL-AGqJNQCPrgmvczBTn4sMR-m/s320/chocolate+cheesecake+1.JPG" width="320" /></a></div>
A perfect dish for those with a serious sweet tooth!<br />
<br />
100 grams of crushed chocolate digestive biscuits<br />
50 grams of melted butter<br />
150 grams of plain chocolate, broken into pieces<br />
700 grams of full fat soft cheese (make sure this is at room temperature so it should be taken out of the fridge a little while before you make the cheesecake)<br />
225 grams of caster sugar<br />
Half a teaspoon of vanilla essence<br />
A good glug of Baileys<br />
2 eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1qFgbVjkeen62-ow5jPhMg4poeLIO1n0hprpz5NAMC2DsntaxAgJO5763_D-Xcjn934cq35o9nklD5GyXCGGEWh9TEmVMjnOFhcpcxNF0mh4WVpWhzcGkMfj1hvA7vC_yProgv6B6J2a/s1600/chocolate+cheesecake+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1qFgbVjkeen62-ow5jPhMg4poeLIO1n0hprpz5NAMC2DsntaxAgJO5763_D-Xcjn934cq35o9nklD5GyXCGGEWh9TEmVMjnOFhcpcxNF0mh4WVpWhzcGkMfj1hvA7vC_yProgv6B6J2a/s320/chocolate+cheesecake+2.JPG" width="320" /></a>Preheat the oven to 160 Degrees.<br />
<br />
Grease a 20 cm loose bottomed or spring release tin.<br />
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Mix together the crushed digestive biscuits and melted butter and press into the prepared tin.<br />
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Melt the chocolate in a bowl over a pan of water then leave to cool slightly.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CS9h_hhkMaxMKq1rEa1dxP8Vf6qrSjg4hsjCiEVd4Cw6TKFzTmSuVayTfEo4bkUCx1g5tdLG1yCAA3shrwNAEuWz20rbm-CO65hk-riSMXH0VBLoi4OxpH5Gv0HpwFisveFd-6FS40QT/s1600/chocolate+cheesecake+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CS9h_hhkMaxMKq1rEa1dxP8Vf6qrSjg4hsjCiEVd4Cw6TKFzTmSuVayTfEo4bkUCx1g5tdLG1yCAA3shrwNAEuWz20rbm-CO65hk-riSMXH0VBLoi4OxpH5Gv0HpwFisveFd-6FS40QT/s320/chocolate+cheesecake+3.JPG" width="320" /></a><br />
Put the cheese in a large bowl and beat until soft.<br />
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Add the sugar and beat again until well mixed.<br />
<br />
Beat the vanilla essence and the eggs in one at a time.<br />
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Add the baileys and stir it through gently.<br />
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Spread the mixture on top of the base and bake in the oven for 40 minutes until the cheesecake becomes puffy round the edges but still soft in the centre.<br />
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<br />
Turn off the oven but leave the cheesecake in the oven to cool.<br />
<br />
Chill well and then serve.The Twilight Chefhttp://www.blogger.com/profile/04142729473242558254noreply@blogger.com6